1
can (14 oz) sweetened condensed milk (not evaporated)
1
teaspoon instant coffee granules
1
package (11.5 oz) milk chocolate chips (2 cups)
1
package (8 oz) toffee bits (1 1/2 cups)
1
cup chopped pecans
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Steps
1
Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
2
Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
3
Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
4
Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
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You can use semisweet or bittersweet chocolate chips for the milk chocolate chips.
Cut bars into bite-sized suqares and serve in mini paper or metallic liners.
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